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Wanchai Ferry Dinner Kit, Chinese, Sweet & Sour Chicken
Wanchai Ferry Dinner Kit, Chinese, Sweet & Sour Chicken
23.3 oz
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About
Details
Includes pineapple & water chestnuts, sweet & sour sauce, long grain white rice, seasoned cornstarch. No MSG (except that which naturally occurs in yeast extract) add chicken. In 1977, Madame Kin Wo Chong left her native home in Qing Dao, China to start a new life and business in Hong Kong. Madame Chong pushed a wooden cart around the Wanchai Pier in Hong Kong, selling dumplings handcrafted from an old family recipe. Today, Wanchai Ferry is a leading brand in Hong Kong and China. The select ingredients and simple preparation of Restaurant Favorites allow you to easily prepare restaurant-inspired entrees any night of the week. Ready in about 30 minutes! For more great entrees, visit RestaurantFavorites.com. Exchanges: 1-1/2 starch, 1 other carbohydrate, 2-1/2 lean meat. Carbohydrate Choices: 2-1/2. Water chestnuts from China, pineapple & pineapple juice concentrate from the Philippines.
Ingredients
Pineapple & Water Chestnuts in Pineapple Juice (Water, Pineapple, Water Chestnuts, Pineapple Juice Concentrate), Enriched Long Grain White Rice (Rice, Iron, Niacin, Thiamin Mononitrate, Folic Acid), Sugar, Brown Sugar, Water, Rice Vinegar, Corn Starch, Soy Sauce (Water, Wheat, Soybeans, Salt, Sodium Benzoate [Preservative]), Tomato Paste, Modified Corn Starch, Soy Sauce (Dried) (Soybeans, Wheat, Salt), Spice, Salt, Partially Hydrogenated Soybean Oil, Natural Flavor, Yeast Extract, Color (Yellows 5 & 6 Lake, Red 40 Lake), Egg Yolk (Dried), Freshness Preserved by Sodium Benzoate and Potassium Sorbate.
Directions
You Will Need: 1-1/2 cups water for rice, 1 lb uncooked boneless skinless chicken breasts, 2 tablespoons vegetable oil, 1/2 cup water for sauce. Rice: 1. Pour rice from pouch into 2-quart saucepan; add 1-1/2 cups water. Heat just to boiling. Reduce heat to low; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed. Meanwhile, continue with step 2. Chicken: 2. Cut chicken into 1-inch pieces; pat dry if necessary. Empty seasoned cornstarch into medium bowl (you can also use a food-storage plastic bag to coat chicken). Add chicken; stir until completely coated. Heat 2 tablespoons oil in 10-inch nonstick (if using skillet without nonstick finish, increase oil to 1/4 cup) skillet over medium-high heat; rotate skillet until oil covers bottom. 3. Carefully add chicken to hot oil; cook about 7 minutes, stirring occasionally, until deep golden brown on all sides and no longer pink in center. Sauce: 4. Reduce heat to medium. Stir in sweet & sour sauce and 1/2 cup water. Drain pineapple & water chestnuts; stir into chicken mixture. Simmer uncovered about 2 minutes or until hot. Serve with rice. Refrigerate leftovers. High Altitude (3500-6500 ft): No change. Chef-Inspired Tips: In place of chicken, try making with pork tenderloin or shrimp. You can also add 2 cups cut-up vegetables, such as carrots, red or green bell pepper, or snow peas, with the chicken in step 3. Use 12-inch nonstick skillet, and cook vegetables until crisp-tender.
Warnings
Contains soy, wheat, egg; may contain almond, milk, cashew, sunflower, sesame and oyster ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 170
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 270mg12%
- Total Carbohydrate 40g15%
- Dietary Fiber 1g4%
- Sugars 14g
- Protein 2g
Details
Includes pineapple & water chestnuts, sweet & sour sauce, long grain white rice, seasoned cornstarch. No MSG (except that which naturally occurs in yeast extract) add chicken. In 1977, Madame Kin Wo Chong left her native home in Qing Dao, China to start a new life and business in Hong Kong. Madame Chong pushed a wooden cart around the Wanchai Pier in Hong Kong, selling dumplings handcrafted from an old family recipe. Today, Wanchai Ferry is a leading brand in Hong Kong and China. The select ingredients and simple preparation of Restaurant Favorites allow you to easily prepare restaurant-inspired entrees any night of the week. Ready in about 30 minutes! For more great entrees, visit RestaurantFavorites.com. Exchanges: 1-1/2 starch, 1 other carbohydrate, 2-1/2 lean meat. Carbohydrate Choices: 2-1/2. Water chestnuts from China, pineapple & pineapple juice concentrate from the Philippines.
Ingredients
Pineapple & Water Chestnuts in Pineapple Juice (Water, Pineapple, Water Chestnuts, Pineapple Juice Concentrate), Enriched Long Grain White Rice (Rice, Iron, Niacin, Thiamin Mononitrate, Folic Acid), Sugar, Brown Sugar, Water, Rice Vinegar, Corn Starch, Soy Sauce (Water, Wheat, Soybeans, Salt, Sodium Benzoate [Preservative]), Tomato Paste, Modified Corn Starch, Soy Sauce (Dried) (Soybeans, Wheat, Salt), Spice, Salt, Partially Hydrogenated Soybean Oil, Natural Flavor, Yeast Extract, Color (Yellows 5 & 6 Lake, Red 40 Lake), Egg Yolk (Dried), Freshness Preserved by Sodium Benzoate and Potassium Sorbate.
Directions
You Will Need: 1-1/2 cups water for rice, 1 lb uncooked boneless skinless chicken breasts, 2 tablespoons vegetable oil, 1/2 cup water for sauce. Rice: 1. Pour rice from pouch into 2-quart saucepan; add 1-1/2 cups water. Heat just to boiling. Reduce heat to low; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed. Meanwhile, continue with step 2. Chicken: 2. Cut chicken into 1-inch pieces; pat dry if necessary. Empty seasoned cornstarch into medium bowl (you can also use a food-storage plastic bag to coat chicken). Add chicken; stir until completely coated. Heat 2 tablespoons oil in 10-inch nonstick (if using skillet without nonstick finish, increase oil to 1/4 cup) skillet over medium-high heat; rotate skillet until oil covers bottom. 3. Carefully add chicken to hot oil; cook about 7 minutes, stirring occasionally, until deep golden brown on all sides and no longer pink in center. Sauce: 4. Reduce heat to medium. Stir in sweet & sour sauce and 1/2 cup water. Drain pineapple & water chestnuts; stir into chicken mixture. Simmer uncovered about 2 minutes or until hot. Serve with rice. Refrigerate leftovers. High Altitude (3500-6500 ft): No change. Chef-Inspired Tips: In place of chicken, try making with pork tenderloin or shrimp. You can also add 2 cups cut-up vegetables, such as carrots, red or green bell pepper, or snow peas, with the chicken in step 3. Use 12-inch nonstick skillet, and cook vegetables until crisp-tender.
Warnings
Contains soy, wheat, egg; may contain almond, milk, cashew, sunflower, sesame and oyster ingredients.
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